1 hour ago, liuzhou said:
Sorry. Those were shop bought from my local bakery.
However, I have made them in the past using this recipe..
Many thanks. Saving that.
Like @Sartoric, I turned to Sam Sifton's chicken shawarma recipe on the NYT Cooking site for tonight. I used a cut-up whole bird, bone-in, and agree with the recipe's recommendation to use boneless pieces, perhaps even cut in two or three pieces. Marinade just doesn't penetrate the whole thighs and half-breast pieces well enough.
Warmed up cauliflower/tomato curry over basmati rice; roasted (a bit too long) Brussels sprouts, and cucumber salad in rice vinegar, mirin, ginger, lemongrass, sesame oil and fish sauce.
Chocolate covered strawberries for dessert.
